My Notes

My Notes

Red, white, and green are the colors of the Italian flag and are echoed in this Italian dish.

4 servings

Preparation Time - Text 15 mins

Cooking Time5 min

Cooking Time - Text5

Cooking Methodbroiling

CostInexpensive

Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationvegetarian

Mealdinner, lunch

Taste and Texturecheesy, savory

Type of Dishwarm salad

Ingredients

4 small plum tomatoes, halved

¼ cup extra virgin olive oil

Salt and freshly ground black pepper

2 garlic cloves, thinly sliced

2 scallions, white and green parts, finely chopped

6 oz (150g) small buffalo mozzarella balls, torn in half

2 tbsp balsamic vinegar, plus more for serving

2 tbsp nonpareil capers, drained and rinsed

Basil leaves, roughly chopped

2 ripe Hass avocados, pitted, skinned, and quartered

Instructions

Position a rack 6 in (15cm) from the source of heat and preheat the broiler. Arrange the tomatoes, cut sides up, on a baking sheet. Season with salt and pepper, and sprinkle with the garlic and scallions. Drizzle 1 tbsp of the oil over the tomatoes.

Broil the tomatoes for 4–5 minutes, or until they just begin to soften and the garlic is golden brown.

Place the hot tomatoes, garlic, scallions, and all cooking juices in a bowl. Add the mozzarella, remaining 3 tbsp oil, vinegar, capers, and basil and toss gently.

Place 2 avocado quarters on each of 4 plates. Divide the tomato mixture evenly over the avocados and drizzle with balsamic vinegar. Serve immediately.

4. Place 2 avocado quarters on each of 4 plates. Divide the tomato mixture evenly over the avocados and drizzle with balsamic vinegar. Serve immediately.

It is delicious. I have made it twice to rave reviews. The red balsamic vinegar colors the cheese, making it have the unattractive look of chicken although no one cares as it tastes so good. Next time I will try a variation to avoid this.